RESUMO -Este estudo objetivou realizar uma análise da importância da VPOE, segundo enfermeiros do Centro Cirúrgico de Rotina de um Hospital Universitário; e aplicar o instrumento de comunicação escrita na VPOE, proposto por ARAUJO & NORONHA (1995). Os resultados obtidos foram: 92,9% dos enfermeiros do Centro Cirúrgico de Rotina julgam importante a realização da VPOE para o paciente e assistência de Enfermagem e 85,7% julgam ser a VPOE importante para o enfermeiro que trabalha em Centro Cirúrgico. O instrumento de comunicação escrita na VPOE foi aplicado com sucesso, sendo este de fácil preenchimento com perguntas claras, demonstrando ser, portanto bastante viável, porém itens do instrumento como Tipo Sanguíneo e Fator RH não conseguiram serem preenchidos mesmo após verificação dos prontuários. Assim sendo, os resultados permitem sugerir a implantação do instrumento de comunicação escrita proposto por ARAÚJO & NORONHA (1995) neste Hospital Universitário propondo, porém inclusão nos prontuários dos pacientes de dados sobre Tipo Sanguíneo e Fator RH.

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The objective was to evaluate consumer's perceptions of bologna with reduced sodium content and/or enriched with omega‐3. Two factors were selected, each one with two levels: sodium content (“more” or “less”) and omega‐3 addition (“with” or “without”). Four stimuli of bologna sausages were evaluated by 263 consumers in conjoint analysis (CA). The same stimuli were evaluated by focus group with two groups of eight participants in each one. CA showed that consumers attributed more relative importance to sodium content than omega‐3 addition. In fact, it was also observed in the focus group that consumers demonstrated lower knowledge about health benefits of omega‐3. Both techniques demonstrated that consumers approved and could consume the product with the claims: “less sodium and containing omega‐3.” Furthermore, the different consumer research techniques applied showed similar results regarding consumer's perception and acceptance about healthier meat products. Practical applications Bologna sausage is an emulsified processed meat and has high acceptability among Brazilian people, but many consumers believe that it is not healthy. Understanding the perception of healthier bologna sausages is important information to industries that can drive production based on the consumer expectation.

The objective of this study was to evaluate consumers' perception regarding frankfurter sausages with different healthiness attributes. Descriptions of different frankfurter sausages were used (traditional, with natural antioxidants, with sodium reduction, with fat reduction, source of dietary fiber, and with omega 3) as stimuli. All consumers evaluated the six stimuli and performed a test of word association before evaluating the acceptance of each concept, along with the familiarity level, consumers' emotional responses, and their perceptions of food with healthiness attributes. The category "healthiness" presented the highest frequency mentions for the stimuli with healthier attributes. The negative associations related to the traditional frankfurter sausages were unhealthy, fat/cal, and high blood pressure. Regarding the emotional evaluations, significant differences were found between different types of sausage. It is possible to conclude that different types of frankfurter sausage promoted distinctive associations and emotions when recurring categories were considered, suggesting that the development and promotion of these kinds of products must consider all the particularities obtained through these results. Practical applicationsThere is a potential market for the development of healthier meat products, due to the exposure of traditional meat products in the media regarding possible adverse health effects. The information and peculiarities obtained in this study on the perception of consumers in relation to sausage with different attributes of healthiness can direct the industry in the development and promotion of these products. Besides that, these results indicate the importance of carrying out research with product concepts to evaluate consumer perception in order to develop and launch those products in the consumer market.

The present paper had for aims to study the effects of the nursing aid given to surgery patients submitted to previously appointed surgeries through written communication instruments proposed by Araújo and Noronha/Noronha and Araújo (1998), to assess comparatively the quality of this aid given, during the Pre and Post surgery periods. The results obtained on this research prove that 89,3 % of the patients received nursing directions during the pre-surgery period and 89,3% during the post-surgery period; the most of the interviewees couldn't identify the nursing professional responsible for the directions the periods surgery. There were complaints the nursing care given, but most of the patients classified that care as excellent or good.